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Meziane S. (2013). Modélisation de la cinétique du séchage convectif du grignon d’olive. Revue des Energies Renouvelables Vol. 16 N°2 (2013) 379 – 387.

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Article

Oven and Microwave Drying of Voandzou (Vigna subterranea (L.) Verdc) Seeds Harvested at Djambala and Nkamba: Study of Drying Kinetics and Modelling

1Institut Nationale de Recherche en sciences de l’Ingénieur et de l’Innovation Technologique, cité scientifique, route de l’auberge de Gascogne, Brazzaville, Congo

2Ecole Nationale Supérieure Polytechnique (ENSP), Université Marien NGOUABI (UMNG), Brazzaville, Congo

3Ecole Nationale Supérieure Polytechnique (ENSP), Université Marien NGOUABI (UMNG), Brazzaville, Congo;Laboratoire d’Ingénierie Moléculaire et Sensorielles des Aliments, ENSP-UMNG, Brazzaville, Congo;EPRAN-Congo, Pôle d’Excellence en Alimentation et Nutrition, Faculté des Sciences et Techniques, Université Marien NGOUABI, Brazzaville, Congo

4Ecole Nationale Supérieure Polytechnique (ENSP), Université Marien NGOUABI (UMNG), Brazzaville, Congo;Laboratoire d’Ingénierie Moléculaire et Sensorielles des Aliments, ENSP-UMNG, Brazzaville, Congo

5EPRAN-Congo, Pôle d’Excellence en Alimentation et Nutrition, Faculté des Sciences et Techniques, Université Marien NGOUABI, Brazzaville, Congo


American Journal of Food Science and Technology. 2024, Vol. 12 No. 4, 133-138
DOI: 10.12691/ajfst-12-4-4
Copyright © 2024 Science and Education Publishing

Cite this paper:
Reyes Herdenn Gampoula, Michel Gadet Dzondo, Arnaud Wenceslas Geoffroy Tamba Sompila, Nadia Pamela Gladys Pambou-Tobi, Roniche Nguie, Sylvia Pétronille Ntsossani. Oven and Microwave Drying of Voandzou (Vigna subterranea (L.) Verdc) Seeds Harvested at Djambala and Nkamba: Study of Drying Kinetics and Modelling. American Journal of Food Science and Technology. 2024; 12(4):133-138. doi: 10.12691/ajfst-12-4-4.

Correspondence to: Reyes  Herdenn Gampoula, Institut Nationale de Recherche en sciences de l’Ingénieur et de l’Innovation Technologique, cité scientifique, route de l’auberge de Gascogne, Brazzaville, Congo. Email: herdenngampoula@gmail.com

Abstract

The aim of this study was to model the drying kinetics of Vigna subterranea seeds harvested in Djambala and Nkamba. Two drying methods were used: radiation drying (microwave) at 380 W power and conduction drying (oven) at 70 °C. Weighing was carried out every 2 minutes. The choice of the best model was based on a comparison of R2, RMSE and χ2. The best model is the one with the highest R2 and the lowest RMSE and χ2. The results show that the smaller Voandzou seeds from Nkamba dry faster than the larger Djambala seeds. Microwave drying is faster than oven drying. The modelling data showed that the best model for modelling the drying kinetics of voandzou seeds was the model of Midilli et al. whose R2 vary between 0.99657 and 0.98503 for the oven-dried and microwave-dried Nkamba variety and between 0.99976 and 0.99998 for the oven-dried and microwave-dried Djambala variety

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